1. Pour the coconut milk into an ice cube tray (I used small glass custard dishes) and then cover. Place the diced avocado in a freezer-safe container and place it and the ice cube tray or, whatever you use with the coconut milk, in the freezer. Freeze until hardened, about 4 hours or up to 2 days.

2. Remove the ice cube tray or, whatever you use with the coconut milk, and the avocado from the freezer and leave at room temperature for 15 minutes to defrost slightly.

3. Place the coconut milk cubes, avocado, and remaining ingredients in a blender. Blend on high until smooth.

4. Mix in the chocolate chips or cacao nibs and serve.

The cookbook says 4 servings, but I broke it down into 6 to be more carb friendly. not quite a cup, about 3/4 of a cup per serving

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